JACK DANIEL'S OLD NO. 7 FLANK STEAK

1 1/2 lb flank steak (1/2-inch thick)
1 clove garlic, minced
2 tsp Coleman's dry mustard
1/4 cup Jack Daniel's whiskey
vegetable oil
2 tbsp butter
salt and black pepper to taste

Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside.

Mash the garlic with the mustard. Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. (Easiest done in a Zip-Loc bag).

Set out at room temperature for 2 hours before cooking.

Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking.

Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper.

Servings: 4